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3.8 of 5 (105)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 326.1
  • Total Fat: 9.9 g
  • Cholesterol: 63.6 mg
  • Sodium: 661.7 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 8.5 g
  • Protein: 30.0 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Chicken Enchilada Casserole

Submitted by: CHEF_MEG
Chicken Enchilada Casserole

Introduction

This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad. This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad.
Number of Servings: 6

Ingredients

    1/2 medium white or yellow onion, chopped (about 1/2 cup)
    1 cup frozen corn kernels
    1 tablespoon ground cumin
    3 (8-inch) whole-wheat tortillas
    1 pound chicken breast, boneless and skinless, cooked and diced
    1 roasted red bell pepper, diced
    1 (14.5-ounce) can black beans, drained, rinsed and mashed slightly
    1 tablespoon chopped cilantro
    1 1/2 cups low-sodium salsa, any variety (we used salsa verde)
    1 cup shredded Monterey Jack cheese or queso blanco

Tips

Get creative with the ingredients: Swap up the cheese, the salsa, and the veggies, and you'll have a whole new meal.


Directions

Preheat the oven to 375 degrees Fahrenheit.

Line a deep-dish 9" pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray.

Place a small saute pan over medium heat. Coat with cooking spray.

Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.

Place one tortilla in the bottom of the prepared pie pan.

Layer on half of the chicken, diced pepper, black beans, cilantro, corn and onions. Pour on 1/2 cup salsa, sprinkle on 1/3 cup cheese and top with a tortilla.

Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.

Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes.

Let cool for five minutes before slicing into six wedges and serving.






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Member Ratings For This Recipe


  • Very Good
    79 of 80 people found this review helpful
    Taste-wise it was GREAT! Loved it! Big hit with my husband. BUT, how do you just eat 1/10th of it? I cut it into 8ths and ended up eating 3/8. I was horrified when I went back and added up the calories. I recalculated with the ingredients I actually used and it wasn't as bad, but it's not low-cal. - 9/10/09

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  • Good
    45 of 45 people found this review helpful
    This is one of those recipes that sounds great, until you figure out exactly how tiny 1/10th of it is. I used pre-cooked chicken & swapped in lo-fat cheddar cheese to cut down the calories & fat. I ate 1/4 of the final & certainly could have eaten more. It's good, but not worth the trouble or cals. - 1/19/10

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  • 32 of 33 people found this review helpful
    I swappped out the flour tortilla for corn, alot less fat. As for using so many pans? Sauted the veggies in the same pan I'd used for the chicken, since I suated the chicken in its own juices, instead of poaching. Two pans, one bowl, very easy clean up. - 1/19/10

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  • Very Good
    28 of 28 people found this review helpful
    I adjusted this a bit, using light cheese, less chicken, a bit more veggies. I re-calculated the recipe and determined I could cut it into 6 servings for 271 cal. I ate one serving, but hubby ate two. We also had a big green salad, so I felt like I had enough. It tasted very good! - 2/17/10

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  • Good
    23 of 23 people found this review helpful
    This dish was okay, not really worth the fussy preparation and definitely not worth the calories for a reasonable size serving. Did lots of substituting to bring down the calories and omitted the chicken completely.My recommendation is to use the recipe for inspiration & make your own low cal recipe - 2/2/10

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  • 18 of 21 people found this review helpful
    This is delicious, but Trixie and Ocean Bobber are right about all the steps and pans. Chef Meg needs to hire a grandmother to rework some of her recipes to fit into the average person's lifestyle! - 1/19/10

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  • Very Good
    16 of 16 people found this review helpful
    I really wanted to try this but after reading all the comments about it I decided to modify it. I used only 1 large chicken breast, 1/2 can of beans, 2 whole wheat/high fiber tortillas, no corn and a lot more cilantro, adjusted salsa amt. I used a glass pie plate and it came out great. - 1/19/10

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  • Very Good
    16 of 16 people found this review helpful
    My kids liked this recipe. I used canned chilies instead of roasting them. I also used a roasted chicken from the store instead of cooking my own. I cut the time down alot. - 8/10/09

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  • 13 of 16 people found this review helpful
    I'm sure this is yummy. I used to make something similar called Quesidilla Pie back before I started counting calories. It looks like a healthy recipe until you realize 1/10th of the end product isn't much.... I'd probably end up eating 4 times that much. Bummer. - 1/19/10

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  • 11 of 11 people found this review helpful
    This can be done much simpler. Just layer the tortillas with a layer of mashed beans, chicken, cheese, and enchilada sauce. Also very tasty with taco meat made with ground turkey. - 11/12/10

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  • Incredible!
    9 of 9 people found this review helpful
    I loved it! Tasted great. Not as hard to make as it sounds. Serving size is way too small. - 3/24/10

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  • Bad
    9 of 22 people found this review helpful
    Just reading this turns me off from making it. One is too fussy. Too many pans and bowls and fussing doing this and that. Another is just how big of a portion do I get? 10 servings! You are kidding. I need something with volume but low cal. - 1/21/10

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  • Very Good
    7 of 7 people found this review helpful
    Delicious! Used cut up leftover chicken breast, canned chilies (major time saver); more enchilada sauce, and just did layers in a glass pie pan. Much easier....thanks to many suggestions from other members!
    Note: recipe mentions "appeitizer"..that explains portion size. - 7/24/11

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  • Good
    7 of 7 people found this review helpful
    A LOT of prep/cooking time made this a lower rating. Its easier to just cook the pepper, corn, and onion together in the same pan as the chicken to save time. Green chilis instead of roasted are good too. Tasty but without shortcuts, not worth the hassle. 10 servings is too much, leaves you hungry. - 3/25/11

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  • 6 of 7 people found this review helpful
    This sounded delicious but serving is too small and would not satisfy normal hunger. Eating more would be out of the question as I am only allowed 1200 daily. Thanks anyway. - 1/21/10

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  • 6 of 33 people found this review helpful
    This seems incredibly difficult to make. So many steps, so many techniques that are way beyond my skill level. I'm not even interested in attempting this. - 9/1/09

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  • O.K.
    5 of 7 people found this review helpful
    I'm giving this dish a lower rating due to the extreme work involved in prep and the tiny portion that's within a reasonable caloric range. I make a similar dish using just one pan, use very little cheese, and it makes a satisfying entree. - 9/28/10

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  • 4 of 6 people found this review helpful
    One dish meal? Not even close! The number of pans and the number of steps plus the calories = not worth it for me. - 9/28/10

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  • Very Good
    4 of 4 people found this review helpful
    This was great. I omitted the fennel seed since I didn't have it on hand, and I used corn tortillas, less cheese and only two chicken breasts to cut down on the calorie count. I ate 1/8 instead of 1/10, and it was filling. It did take quite a bit of time to prep though, but it was delicious. - 1/31/10

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  • 4 of 9 people found this review helpful
    A 9" pan cut into 10 serving doesn't sound like it would fill me up. Too bad too since it sounds soooo good. - 1/19/10

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  • Very Good
    4 of 4 people found this review helpful
    This was great! I used medium salsa and it was JUST spicy enough. The fennel and cumin gave it a wonderful well rounded flavor. I question whether it can feed 10 though and the steps in the recipe are a smidge difficult to follow too. It takes a good chunk of time to make, but is totally worth it! - 10/23/09

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  • 3 of 3 people found this review helpful
    I thoroughly enjoyed this one. It's a keeper and I'll make it again. - 9/28/10

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  • 3 of 3 people found this review helpful
    I made this recipe last night!! It was very very good. My family loved it and they don't mind having the same thing the next night - so I have plenty for dinner tonight and all I have to do is heat it up!! Thank you! - 1/26/10

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  • Incredible!
    3 of 3 people found this review helpful
    This is awesome and so easy to make. I used the leftover chicken from a store bought one. It is not difficult to make. A little more time-consuming than some may desire. But well worth the effort! - 1/19/10

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  • 3 of 6 people found this review helpful
    Maybe I'm lazy, but that just seems like an awful lot of prep work/dirtying pans, especially for just one person in my house. However, it sounds good, so maybe I'll see what I can find pre made/cooked to add. - 1/19/10

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  • 1 of 1 people found this review helpful
    Where are you guys getting 1/10th? The recipes says serves 6. That's 1/6th of the pie not 1/10th - 9/28/13

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  • Very Good
    1 of 3 people found this review helpful
    I luv this recipe, it sonds just perfect. - 1/3/13

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  • Very Good
    1 of 1 people found this review helpful
    This took me almost 45 minutes to prepare (not 10). Although it is still delicious! I cut it into 1/8ths, so each serving is actually 1.25 servings for calorie calculations. My husband was a huge fan too. - 10/5/12

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  • Good
    1 of 1 people found this review helpful
    Like others have said, not really low cal except as a very small portion size, didn't really think it tasted that special for all the prep that went into it. I would guess the salsa and enchilada sauce would make a difference--mine were the national brands my grocery had, but nothing special. - 1/29/12

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  • 1 of 1 people found this review helpful
    Somehow that sounds like more than 10 minutes to prepare - 1/28/12

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  • Bad
    1 of 1 people found this review helpful
    I make something similar to this, but it requires WAY fewer steps and it had a heartier portion. This recipe's calorie count is ridiculous because no one is going to only eat 1/10th of this! Flavor combinations are spot on. Cut out the corn and use corn tortillas instead of flour ones! - 9/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    Very good recipe! The portion is small, but to those out there making so many comments on it...remember it's only suppost to be part of your meal. This is only suppost to be 1/4 of your plate not bigger. So ifyou plan on eating it alone, this isn't for you! Too many cals! :) - 8/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't have a springform pan, so I just used a regular 9" cakepan. It was a tad too much for that, but no complaints on flavor or taste. A lot of prep, but well worth it. Yum! - 4/5/11

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  • Very Good
    1 of 1 people found this review helpful
    Delicious! - 9/29/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for guests and served with crudite (veggies & dip) appetizer and a big tossed salad. Serving size was just right. Great Mexican restaurant flavor without the calories. - 2/28/10

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  • Very Good
    1 of 1 people found this review helpful
    My husband really like this and it was pretty easy to make too. The hardest part was cutting the pieces out to serve -which was messy but not hard. I sauted all the fillings together in a pan first just to make it easier on myself and took out the 30 min bake portion. Easier and fast, still good! - 1/26/10

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  • 1 of 4 people found this review helpful
    Sounds like just too much to do--fast and easy gets it done for me - 1/21/10

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  • 1 of 3 people found this review helpful
    I agree with Trixie. Seems like a lot of work but sounds delish. - 1/19/10

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  • Very Good
    1 of 1 people found this review helpful
    this was delicious. it was spicy, but just enough. husband started with a small serving then went back for seconds once he realized how good it was. will make again for sure. - 8/22/09

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  • Where is the tenth come in to the recipe. It can be adjusted Pat in Maine. - 8/12/14

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  • Thank you for giving us the freedom to be creative. I added the refried beans instead of black beans, a little more cheese and added sour cream. It was delicious. It was very filling and the portion was perfect with side salad. - 8/12/14

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  • I don't understand the comments. This is not a lot of steps or fuss. She is using canned beans and not telling you to buy dry and do all the prep work for it. You can also buy a chicken from the market already made. You just assemble the ingredients and it is a quick meal. - 8/12/14

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  • I make my own beans and salsa to cut down on the sodium. I also cut the cheese down to 1/2 a cup low fat cheese to save on fat. Also, I like to shred my chicken instead of cubing it. - 8/12/14

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  • Why so many comments about 10 servings? The recipe says 6. Maybe it was revised? - 8/12/14

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  • This was a hit with my family. My boys aren't especially fond of vegies but with this recipe (with a additional vegies added)...my boys devoured it no questions asked.
    Thanks for sharing - 4/10/14

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  • I used the ole extreme high fiber lower carb tortillas. Will add additional cilantro and maybe some fresh garlic next time. - 3/25/14

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  • It's really, really important for people to get Low Sodium, or preferably NO Sodium beans. The ration of sodium to calories should be no more than 1:1. Just a helpful hint to further reduce the sodium in this recipe. - 3/2/14

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  • 1 cup of shredded cheese will give you approximately 40 grams of fat for the total recipe. Cut back on the cheese or get the reduced fat variety and stop grumbling! Also I'm wondering why everyone wants to divide the recipe into 10 servings when the recipe serves 6? Just saying. - 1/2/14

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  • This picture is almost certainly not this recipe. Black beans? Salsa verde?I don't think so. At least picture the same food as the recipe. - 1/2/14

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  • I am very confused by the comments, everyone talks about dividing into 10 servings when the recipe states it is six servings. Even Chef meg in response to someone is talking about how to divide into 10 servings. Is it 6 or 10 servings. - 10/3/13

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  • I will try it soon for dinner on the weekend. Looks really good. - 9/29/13

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  • Out of this world. Hubby loved it too. I used the low carb tortillas and the redpeppers in a jar. Will be making this again for sure! It was easy to make & a very healthy and low fat dinner with plenty of protein. Very filling as well. - 9/28/13

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  • What am I missing? People talk about 10 servings but the recipe has only 6. At 325 cal/serving it does not seem like a lot of calories. I also don't see how it is so difficult to make. Do the comments belong to this recipe? - 9/28/13

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  • I'm trying to figure out why you are dividing it into tenths when the recipe cites six servings... ? - 9/28/13

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  • sounds very good would lighten it up more - 9/17/13

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  • Can someone tell me where everyone gets 10 servings from. The recipe clearly states 8 serving. I always cook from scratch and this actually looks like a very simple recipe to follow with only the one prep pan and the one baking dish and since I wash dishes as I go not much cleanup after dinner. - 9/4/13

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  • It's hard to give up corn tortillas in enchiladas when that's the traditional way of the family. But otherwise, it's quick and good. - 7/11/13

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  • Those tiny serving sizes are not funny, many so called "healthy" cookbooks do this also, naughty stuff!!! Quit it!! - 5/24/13

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  • Sounds great but high in fat. I am going to try some subs and see if I am able to cut down the fat and calorie count. - 3/24/13

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  • I really liked this a lot! It took a bit of work to prepare and I think I'd make it spicier, but as a whole I liked it. You do have to watch that portion control however. - 3/4/13

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  • This recipe needed a copy editor. - 2/22/13

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  • no comment - 2/22/13

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  • This sounds so good, cannot wait to try. - 2/22/13

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  • 0 of 1 people found this review helpful
    I won't try this. Three wraps, 9 servings would be easier to do, but then there's the higher cals. - 2/22/13

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  • 0 of 1 people found this review helpful
    I was going to add this to my recipe box but I'm concerned about being able to get the portions right. How do you divide 3 enchilda's into 10 pieces? That doesn't even make sense. - 2/22/13

    Reply from CHEF_MEG (2/25/13)
    Think outside the box of a pie- cut 5 equal lines then one line down the center for 10 equal cuts. Envision a grate to a outside grill. Hope this helps. Chef Meg


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  • This was very tasty. The tortilla shells turned kinda gooey. I think I might try just cooking all the filling together and then adding that to an uncooked shell. Rather than salsa, i used a can of Rotel which gave it a little spark. This recipe definitely has potential. - 1/22/13

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  • Loved the spices and herb flavors! I'm allergic to corn, so that wasn't included - no loss. We also used no more than 1/4 cup of onion due to heartburn issues. I used roasted red peppers from a jar (in the condiment section of the store) and saved some time. Also used pre-cooked chicken. Yum!! - 12/16/12

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  • I also added chunks of butternut squash. Yummy. Fit2win4 - 11/23/12

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  • Incredible!
    0 of 1 people found this review helpful
    I would love this receipe, but my family is so picky, that I would have to eat the whole thing my self. I think I will bring this recipe to my cooking class in October. Sounds like it will be yummy. Thanks - 9/28/12

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  • I left out the corn (allergies), substituted low-fat cheese, and didn't use the cilantro (husband doesn't like it), but everything else stayed the same. Delicious!!! - 9/28/12

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  • I use corn tortillas, rotisserie chicken. Roast peppers, onions, in oven, add the con last 10 minutes. Layer it in pan with sauce, don't always add salsa, Maybe jalapeno peppers, black olives.
    Top with cheese. It's one of the easiest meals to fix.Sometimes leave out corn. Too many carbs with beans. - 9/28/12

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  • tasty---- - 9/28/12

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  • The recipie states this is good for a weeknight MEAL or an appetizer. This is similar to a recipie I already have that I do not make because it is high in calories due to the cheese and tortillas. I would have loved a recipie that had more veggies and a taste alternative to cheese. - 9/28/12

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  • Was very good

    - 9/28/12

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  • 0 of 1 people found this review helpful
    save - 9/28/12

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  • 0 of 1 people found this review helpful
    Looks good can't wait to try it - 5/8/12

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  • Good, but as others have said: tiny portions. - 3/12/12

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  • Too complicated. Who has time for all those steps? Not too low cal. - 3/1/12

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  • tasty I substituted black beans with chicks peas. - 2/26/12

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  • We all loved this dish, even the boys, but I would plan to divide it to 8 servings instead of 10 for a meal. Flavor is divine. A sort of complicated recipe the first time, but much easier the 2nd time around. Definitely a saver at my house. - 2/8/12

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  • loved t his....but I agree with Carrie. It's almost impossible to just eat 1/10th......*grin* still, if it is a special occasion dish, I think it's worth it....:0 - 1/28/12

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  • yummy - 1/9/12

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  • Made the mixture using only 2 pans. Mixed the cook chicken and all ingredients and wrapped it in lettuce instead of a FLOUR (high carb low nutrition) wrapper. Served the leftovers on salad with a FEW low card tortilla chips. The mixture tastes GREAT! - 1/4/12

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  • Please number the steps; it is hard to read in one big block of text.
    "Springform" pans aren't that common...9x9 9x13 etc are

    Anyway, I will try adapting some of the ideas from this into the enchilada casserole I already figured out how to make as it is lower calorie. - 12/7/11

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  • Very Good
    0 of 1 people found this review helpful
    Looks great. I may have to try this one because I love good Mexican food. - 12/7/11

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  • Used 8oz cooked chix; 4 oz Gruyere & 2oz cheddar; jar roasted red peppers for ease; Fiber One 80 calorie wraps. Family thought recipe was incredible, esp. at 251 calories/serving. Followed sparker suggestion & served it w/salad. - 11/23/11

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  • 0 of 1 people found this review helpful
    this sounds so good. I'm going to have to put put this on my to try list.. - 11/22/11

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  • 0 of 1 people found this review helpful
    TO much, I got lost in the instructions!! - 11/5/11

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  • 0 of 1 people found this review helpful
    This sounds very yummy. Looks as if I will be updating my grocery list before shopping tomorrow. - 10/29/11

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  • I would definitely make this again. Very tasty, especially the second night. Yes, it was so good, we had it again the next night! - 10/14/11

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  • Not something I'd make when it's just the two of us, but works well when my son's friends (late teens/young 20s) are around to enjoy a meal - 10/2/11

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  • this was a hit with my family! I had to make the salsa, I didnt try to make enchilada sauce, but it was still very good! - 9/30/11

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  • This recipe definitely feels like cheating. It's fantastic. - 9/29/11

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  • Sounds great but its not practical for two people. How many people cook for 10? How many people wind up eating 2 or 3 servings and sabotaging their food plan? Its easy to double a recipe, far harder to cut one down from 10 servings to 2 or 4. Please more recipes not geared for a crowd. - 9/28/11

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  • Have done this before ..Itz Like a Mexitalian Lasagna..! - 9/28/11

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  • Will make again Freezed leftover Cut in have so didn't have as many serving and I used pepper jack cheese I like it hotter - 9/18/11

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  • Really nice - 9/5/11

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  • Haven't tried but I love mexican food. You could make this for 2 by using just 2 tortillas, one large chicken breast, half the beans, peppers, onion, nix the corn and use salsa and half the enchilada sauce. It would make kind of a quesedailla. - 8/31/11

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  • YummmO! - 8/20/11

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  • This reminds me of Mexican Lasagne -- and that was delicious! I think I'd rather grill the chicken breasts than poach them but either way would still make this a treat. - 8/6/11

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